1. Combine the grapefruit juice, clementines, wine, garlic, rosemary, 2 tablespoons black pepper, and the oil in a blender or processor, and pulse until the mixture forms a rough paste.
2. Place the lamb in a large, shallow, nonreactive dish or pan. Rub the marinade over it, and turn the lamb to coat it on all sides. Cover, and refrigerate for at least 12 hours (up to 36 hours).
3. Remove the lamb from the marinade, reserving the marinade, and transfer it to a roasting pan. Season the lamb aggressively with salt and pepper, and let it stand at room temperature for 45 minutes. Meanwhile, preheat the oven to 425°F.
4. Rub the reserved marinade over the lamb, and add 1 cup of water to the roasting pan. Place the pan in the oven and roast for 20 minutes.
5. Reduce the oven temperature to 400°F, and continue roasting until an instant-read thermometer registers 130°F for medium-rare, roughly 1 hour and 25 minutes for a large roast. (It may be only 45 minutes for a small one, so be careful and check the temperature after 45 minutes in any case.)
6. Remove the pan from the oven and allow the lamb to rest for 20 minutes before carving.From Molto Batali: Cool Chard with Peppery Ricotta
1. Bring 8 quarts of water to a boil in a large pasta pot. Set up a large ice bath nearby.When the water comes to a boil, add 2 tablespoons salt. Drop the chard into the water and cook until tender, 7 to 8 minutes.
2. Drain the chard and plunge it into the ice bath. When it has cooled, drain it well. Place the chard between two platters and press them together very firmly to release the excess water. Place the chard in a large mixing bowl, add the oil and vinegar, and toss. Season lightly with salt, and set in a cool place or in the fridge.
3. Mix the ricotta, nutmeg, and black pepper in a bowl until well blended. Set aside.
4. When ready to serve, arrange the chard on a wide, flat platter and spoon 10 to 12 small dollops of the ricotta around it. Serve cool.From Molto Batali: Grapefruit & Honey Cake
1. Preheat the oven to 350°F. Oil a 9-inch round cake pan with tall sides, and dust it with the 3 tablespoons breadcrumbs.
2. Using a grater, zest both grapefruits. Juice one of the grapefruits to yield ¾ cup juice. In a small bowl, combine the zest, juice, and olive oil. Set aside.
3. In a large bowl, beat the eggs and salt with an electric mixture until frothy and light. Slowly beat in the sugar and honey, and continue to mix until pale and thick, about two minutes more.
4. In a separate bowl, sift the flour, the remaining ¼ cup breadcrumbs, and the baking powder together. Then gradually beat the dry ingredients into the egg mixture. Fold in the citrus zest mixture just until incorporated.
5. Pour the batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 10 minutes. Then remove it from the pan and let it cool to room temperature.